What are the responsibilities and job description for the MANAGER OPS NUTRITION SRVCS I-Full Time /LGH position at Centra Medical Group?
The Nutrition Services Operations manager plans, directs, and coordinates activities of food service operations. This positions scope of service includes patient food service, retail food service, food ordering, receiving, budgeting and financial responsibility, IT (kitchen systems), HR management, production, marketing, catering, and any other day to day operational needs that may arise.
Required Education: High School Diploma / GED
Preferred Education: Associates Degree
Required Experience: Minimum of one (1 ) year of food service experience
Required Certifications and Licensures: ServSafe Certified
Preferred Certifications and Licensures: CDM Certified. AHF Certification
Manage Department HACCP plan
Ensure master cleaning list is up to date and completed
Reconcile daily deposits
Train new employees on specific food service tasks
Plan, direct, and coordinate daily operations within the assigned service line
Assess the competence level and ongoing performance of assigned personnel
Plans and prepares work schedules, assigning employees to specific tasks
Liaisons with HR on complex issues
Directs recruitment, hiring, and training of personnel, as well as creating succession and retention plans, not limited to action plans and performance plans
Keeps department needs at the forefront
Investigate all quality issues, customer complaints
Monitor compliance with state, local, Joint Commission, and VDH rules and regulations
Monitor food preparation for portion size, recipe adherence, garnish, and presentation
Count money, make bank deposits, work with accounting on ensuring finances are correct
Monitor department financials, including FTE/schedule accuracy (review of scheduling grid), making recommendations for forecast adjustments, controlling food and supply costs by monitoring production, waste, and reviewing production records, including working with the Receiving Clerk on inventory levels and product par levels
Review reports on a daily basis and adjust par levels, production amounts, forecasting amounts, and make menu changes/recommendations based on these reports
Hold daily huddles (documented)
Rounds on a daily basis in retail, patient floors, and cafe to ensure issues are being addressed and communicated to all parties involved
Implement and oversee all process improvement projects assigned
Conduct monthly safety audits
Ensure True North goals of employee engagement and patient engagement are part of daily operations
